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Roasted Chicken Thighs with Sprouts and Potatoes

Marie Cook
Easy one pan wonder for a cold winters night.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 2 people

Equipment

  • 1 Cast Iron or oven proof skillet 10 inch

Ingredients
  

  • 2 Bone in skin on Chicken thighs
  • 2 small Yukon gold potatoes
  • 12 small Brussel Sprouts
  • 1 tsp Herbs de Provence
  • 1/2 tbsp Olive oil
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 425 degrees. Remove any excess skin from the chicken thighs, pat dry and season with the Herbs de Provence and salt and pepper. Place in the chicken in the cast iron skillet skin side up and put them in the oven. Cut up the potatoes in 1 inch pieces and cut the sprouts in half. Gently toss the potatoes and sprouts in 1/2 Tablespoon of olive oil. After the chicken has been in the oven for 15 minutes arrange the potatoes and sprouts in the pan and return to the oven. After 15 minutes take the pan out of the oven and toss the sprouts and potatoes and return to the oven to finish cooking for 15 minutes. After the chicken has cooked for 45 minutes remove the pan from the oven, take the chicken out and place it on the plates. Then once again toss the sprouts and potatoes in the chicken fat in the pan, season with salt and pepper to taste and serve.